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Braised chicken with aioli
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Prep Time:
15 minutes
Cook Time:
250 minutes
Total Time:
265 minutes
Elegant slow-cooked chicken dish for a memorable gathering.
Ingredients:
  • 1.4kg Brand Whole Chicken
  • 100g sliced bacon, chopped
  • 6 shallots, peeled
  • 300g Brand Baby Carrots, peeled
  • 2 leeks, white part washed, cut into 2cm lengths
  • 3 sprigs thyme
  • 3 sprigs parsley
  • 1 bay leaf
  • 6 whole peppercorns
  • 250.00 gm white wine
  • Paul Newman's Own Aioli, to serve
Instructions:
  • Prepare the chicken by trimming excess fat, washing inside and out under running water, and patting dry with paper towel. In a large frying pan over high heat, sear the chicken for 5 minutes, turning occasionally, until beautifully browned. Then, remove from the pan and set aside.
  • Preheat the pan on high heat. Sauté bacon and shallots for 5 minutes, stirring occasionally, until they are golden brown. Transfer the chicken and bacon mixture to a slow cooker. Arrange the carrots and leeks around the chicken. Bundle the thyme, parsley, and bay leaf together and add to the slow cooker along with the peppercorns, wine, and 1½ cups of water. Cover and cook on high for 4 hours.
  • Take out the chicken, vegetables, and bacon from the cooker. Cut the chicken into 8 pieces. Serve alongside the vegetables and aioli.

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